November is National “Capsicum annum” month, or as most of us call it, National Pepper Month! With their sweet, robust flavor and bright colors, roasted bell peppers are common ingredients in Mediterranean dishes, pizzas, salads, sauces and appetizers.
Over the years we have worked with local family farms in Northern California to bring our consumers the freshest bell pepper products available. Our locally grown peppers are roasted and packed in water with sea salt for a light smoky flavor within twenty-four hours of harvest.
Here are some fun facts* about red bell peppers you may not have known!
- Red bell peppers are simply green bell peppers that have been left on the vine to continue to ripen.
- Peppers are actually fruits because they are produced from a flowering plant and contain seeds-most people think of them as vegetables.
- Red bell peppers are sweeter than green ones because bell peppers sweeten as they ripen.
- Red bell peppers have more than twice the vitamin C of a green pepper.
- Bell peppers are a good source of Vitamin A.
- The scientific name for bell peppers is Capsicum annum.
- Peppers were named by Spanish explorers searching for peppercorn plants to produce black pepper.
- Capsicums are what peppers are called in Australia.
Next time you pick up a jar of Jeff’s Naturals Roasted Bell Pepper Strips, try
Making a delicious Greek omelet with diced Jeff’s Naturals Roasted Bell Pepper Strips, sliced Kalamata Olives and feta cheese.
-OR-
Layering Jeff’s Naturals Roasted Bell Pepper Strips, Grilled Artichoke Hearts, fresh mozzarella, and arugula on rustic Italian bread for an amazing panini.
-OR-
Puree Jeff’s Naturals Roasted Bell Pepper Strips with fresh basil, garlic, Parmesan cheese, olive oil and pine nuts for a smoky-sweet roasted red pepper pesto.
You can also try adding drained jar of Jeff’s Naturals Roasted Bell Peppers & Caramelized Onions to fajita-style beef or chicken and serve with flour tortillas, spicy salsa and fresh guacamole.
The possibilities are endless!
*Source: http://fns.dpi.wi.gov/sites/default/files/imce/fns/pdf/ffvp_fs_bp.pdf